2. To be able to make proper scoring on sourdough breads you need firstly need to develop the gluten in your dough properly, you need to ferment your dough for the right amount of time and you also need to shape your bread properly. Make sure the ends of the dough are evenly rounded. It should be smaller than one foot. Roll the dough back and forth to even it out. Mold the dough into a slightly oblong shape (think of a football). Turn the dough over and fold the sides of the dough inward, creating a trench in the middle. I'm in agreement with you that uneven holes are good in artisan bread and that you typically shouldn't degas the dough much when shaping. Speed is critical. If I want to prioritize the score bloom, I’ll shape on the tighter side, though in my experience fermentation, hydration, and gluten strength tend to play a bigger role than shaping … Remember, it should be smaller than a foot, so don’t stretch the dough beyond that length. First, you will want to mold it into a slightly oblong shape. Also, I’ll shape more gently and not stitch the dough on the bench or in the proofing basket. Now I can't wait to give it a go. Directions for Shaping the Batard Bread Dough. The effect of scoring on loaf shape. This requires a honed blade and confident technique. When scoring, you need to cut deep enough to allow the bread to expand—but not so deep that it damages the shape of the loaf. I don't have a problem with my boules, but I could never get the ear/grigne that you do. Hesitation can cause tears in the bread. I certainly didn't mean to suggest that you should completely degas the dough when shaping a batard because, you are right, you'll end up with a very even, dull crumb. Shaping the dough can be slightly tricky. Use different scoring patterns for different types of bread. With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) [ref: The Taste of Bread, p 74], the batard along with the boule are perhaps the two most commonly used shapes for free-form breads. ... for seeing the angle at which you slashed the batards. He produces batards which he will call baguettes if pushed. The Batard Bread Shape. Finally, after 50 minutes (20 with steam, 30 without) the loaves are baked and the effect of scoring and shaping is evident. No Parisian would call them that. For fat batards the pre-round should be slightly rounded on the long side (oval shaped). The actual scoring is important for oven spring for example. How to Shape Bread Dough - Batards - French Bread - Torpedo Loaf - Shaping Now I know why. 1. 3. Gérard suggests that the beginner identify and count his or her movements when shaping batards and then analyze them one by one in order to eliminate those which aren’t truly necessary. 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